Laser is an all-round rice for plov at home: it gives a light texture and does not need a long soak. Devzira is the festive choice: it needs an hour of soaking and makes a denser, richer plov with an amber colour.
Classic Uzbek plov is the base of Uzbek cuisine and the starting point for the regional versions from Samarkand, Fergana and Tashkent. This recipe gives the core technique without a regional twist: zirvak (meat, onion and carrot fried together), an even layer of rice on top, gentle cooking under the lid and a compulsory rest off the heat. The method works in a home kazan for four and for a crowd served on a large lagan platter. The quantities decide how filling it is; the order of steps, the heat and the quality of the ingredients decide whether it turns out right. At the Arkan Bazar counter you will find laser rice for everyday plov and devzira for festive plov; zira, barberries and coriander are sold separately among the spices.
Method
- 1
Rinse the rice in cold water, then soak it in warm salted water for 30 minutes (60 minutes for devzira).
- 2
Heat a kazan or a heavy-based pan. Render the tail fat or pour in the oil, and heat until the surface just shimmers.
- 3
Brown the meat in batches for 5–7 minutes until it has a deep golden crust, then lift it out onto a plate.
- 4
Put the onions into the same fat and fry for 6–7 minutes until golden and softly caramelised.
- 5
Add the carrots and fry for 4–5 minutes without letting them turn to mush, then return the meat to the kazan.
- 6
Add the garlic, then the barberries and the zira, crushed between your palms, and let them warm through for 45 seconds.
- 7
Pour in 1.2 litres of hot water, add half the salt and simmer the zirvak over a low heat for 25–35 minutes.
- 8
Drain the rice and spread it in an even layer over the zirvak. Do not stir.
- 9
Bring to the boil over a high heat, then turn the heat right down, cover with a tight-fitting lid and cook for 25 minutes.
- 10
Take the kazan off the heat and leave the plov to stand, covered, for 10 minutes. Before serving, mix it from the bottom up and pile it onto a lagan.
Cook's tips
- Do not skip the soak: it lets the rice take up water evenly, so the texture turns out as expected.
- Keep the lid on for the first 20 minutes of cooking. Steam and heat matter more than checking on the rice.
- If the plov seems a little dry after resting, pour in 50 ml hot water and cover for another 5 minutes.
- Tail fat gives plov its characteristic Uzbek flavour. Without it, use more oil, but the balance will be different.
Arkan Bazar
Halal meat for this recipe
The pre-order is launching soon: choose cuts online, and our van will bring your order to your town.
FAQ
Classic Uzbek plov: common questions
Technically, yes, but the plov will be different: chicken cooks faster and does not give the same fat or aroma. If you use chicken, cut the zirvak simmering time to 15 minutes and use less oil.
Yes, that is the Uzbek tradition: the garlic gives up its sweetness without falling apart and is served separately at the table. People fish it out of the plov to eat it.
Pour 50 ml hot water down the handle of a slotted spoon rather than over the top, cover and cook for another 5–10 minutes over the lowest heat. Then give the plov its usual rest under the lid.
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Get the ingredients at Arkan Bazar
You will find rice, spices, dried fruit, nuts, non flatbread and tea for most of these recipes on our counter at Riga Central Market, Nēģu iela 7, open daily from 09:00 to 17:00.